Bonnet Berry Burst Victoria Sponge

Ingredients

For the sponge

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

Let’s Bake It

Step 1
Heat the oven to 170C(fan) Gas 5.

Butter your cake tins and line with baking paper.

Step 2

In a bowl, beat the sugar, butter, eggs, self-raising flour, baking powder and milk together to form a smooth, soft batter.

Step 3

Split the batter mix between the tins, smooth the surface with the back of a spoon.

Step 4

Bake for approx 20 mins until golden and the cake springs back when pressed.

Step 5

To make the filling, beat the butter until smooth and creamy, then gradually mix in the icing sugar.

Step 6

Spread the buttercream over the bottom of one of the sponges. Top it with Nutty Professor Bonnet Berry Burst and sandwich the second sponge on top.

Dust with a little icing sugar before serving and enjoy!

Additional Notes

Fancy a Banana Citrus flavour, replace the Nutty Professor Bonnet Berry Burst with Nutty Professor Banana Citrus Tickle

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